How to make Urad Dal Badi | Authentic Fresh Masala Urad Dal Badi Ki Sabzi | Taaza Homemade Urad Dal Wadiyan | Recipe of Homemade Masaledar Urad Dal Wadiyan recipe with step by step pictures..
As promised, I am back with delicious and healthy recipe of homemade Masaledar Urad Dal Wadiyan, and also how to make Sabzi from the fresh Urad Dal Badi. Sharing recipe with step by step pictures..
Today's recipe is dedicated to my nani maa - to whom I never met in person as she expired at a very young age, when my mom was just 16 years old. Mom still remember that day as on that day she got her matriculation result.
Today's Fresh Urad Dal Wadi Ki sabzi was my Nani's one of the most favorite sabzi. In those days, in the absence of mixer grinders, grinding work was performed on a mortar and pestle. Hats off to that generation, the kind of laborious work and efforts they use to put. Today everything is almost automatic, still we feel, no, no we don't want to go ahead with this recipe as such a long preparation.
Ek panth do kaaj is the best suited quote for today's recipe. Ek panth do kaaj means completing two projects at the same time. Very recently, I have received a request to share recipe of homemade Wadiyan and I wanted to share this authentic recipe of my nanimaa, so decided to do both the things at the same time, so in today's recipe I'm not only sharing step by step recipe of homemade wadi but also how to make Sabzi from fresh wadi. So, let's get started....
Recipe of Urad Dal Wadiyan
🔹Preparation time 10-12 min
🔹Soaking time 6-7 hours or overnight
🔸1 cup urad dal - soaked
🔸1tbsp coriander seeds
🔸2 -3 tsp cumin seeds
🔸2 - 3 tsp black pepper
🔸2 - 3 cloves
🔸1- 2 tsp spicy coarse red chilli powder (optional)
🔸3 - 4 Kashmiri whole red chillies
♨Step 1 Soak and coarsely grind urad dal
◾Rinse urad dal under running tap water and then soak in enough water for 6-7 hours or overnight. Next day, rinse again and then grind it to a coarse batter by adding very little water. For this recipe I prefer my glen mini chopper as it makes the perfect batter for Wadiyan. I have a mixer grinder with motor speed of 750 watts and where as glen chopper has a motor speed of 250 watts, and the interesting thing glen chopper 250 watts, works best for this recipe.. I'm sharing this information not for promotion purpose, but to help you to execute this recipe very comfortably without any hassles... Grinding urad dal in mixer grinder with less water is one of the challenging job and it also affect our mixer grinder motor very badly..
♨ Step 2 Dry roasting and grinding of spices
◾Combine cumin seeds, coriander seeds, cloves, whole red chilies and black pepper in a fry pan and dry roast for a min or two.
◾Allow it to cool down and then transfer it in grinder jar and pulse for 5-7 seconds. Keep it aside until called for
♨ Step 3 Mix and Sun Dry
◾Transfer coarse grinder urad dal batter in a big bowl, add coarsely grinder spices and salt to taste. Mix it all well. Incorporate air into the batter by rigorously beating in a circular motion in a single direction.
◾Grease the tray or put a thick plastic sheet. Take the spoonful batter in your hands and give desired wadi shape. Drop it into the plastic sheet.
◾Keep these Wadiyan in the sun for 5-7 days or until it dries completely. Store it in an airtight jar or container. Use as an when required.
Fresh Urad Dal Wadi Ki Sabzi
🔹Preparation time 15-20 minutes
🔹Cooking time 25-30 minutes
♨ Ingredients required
🔸1 cup urad dal batter
🔸3-4 garlic cloves
🔸2-3 green chillies
🔸1 inch ginger
🔸1-2 tsp garam masala powder
🔸2tsp red chilly powder
🔸1-2 tsp turmeric powder
🔸3-4 tsp coriander powder
🔸Salt to taste
🔸Cooking oil for frying and cooking
♨Step 1 Mise en place
♨ Step Fry Urad dal Wadiyan
◾Heat the oil in a frying pan, carefully drop the vada batter in hot oil after giving badi shape. Fry them on medium to high heat on both the sides until crisp and light golden brown in color. Transfer it to a plate. Keep it aside until called for.
♨ Step 3 Cooking Time
◾Heat the oil in a fry pan. Add minced onions, - stir fry on medium to high flame for 5-7 minutes until turn light golden brown. Continue stirring in between as chances to stick to pan is very high with minced onions.
◾Add tomato - ginger - garlic - green chilli paste. Cook it on high flame for approximately 5-7 minutes until the oil separates.
◾Add all the dry ingredients i.e. coriander powder, red chilli powder, turmeric powder and salt to taste. Mix it all well.. Cook it for a minute or two.
A quick recap..